Dec 12, 2007

Venison Terrine with Red Currant Sauce

Credit: Russell Kaye

(Rådjurspâté)

SERVES 12

While visiting Sweden we were served this traditional-style terrine without currant sauce, but we like its added bite and color.

FOR THE TERRINE:
1 lb. finely ground venison
1⁄4 lb. smoked ham, minced
1 yellow onion, peeled and minced
2 cloves garlic, peeled and minced
2 tsp. fresh thyme leaves
1 tbsp. tomato purée
2 tbsp. fine bread crumbs
1⁄2 cup milk
2 eggs, lightly beaten
1⁄2 cup Beef Stock
Salt and freshly ground black pepper

FOR THE SAUCE:
1 tbsp. honey
1 tsp. mild Swedish mustard
1 tbsp. red currant jelly
1⁄4 cup sugar
1" stick of cinnamon
1⁄2 tsp. ground ginger
Juice from half an orange
Juice from half a lemon
1 cup red currants, fresh, frozen, or canned

1. Preheat oven to 325°. Combine venison, ham, onions, garlic, thyme, tomato purée, bread crumbs, milk, eggs, and stock in a large bowl. Season with salt and pepper, mix well, and pack into an oiled 4- to 5-cup terrine mold. Cover terrine with aluminum foil and a lid. Place terrine in a roasting pan, add enough hot water to the roasting pan to come two-thirds of the way up sides of the mold, and bake for 1 hour. Cool terrine, loosen with a knife, then unmold and chill.

2. For the sauce, combine honey, mustard, jelly, sugar, and 1 tbsp. water in a saucepan. Bring to a simmer, whisking constantly, over me-dium heat. Add cinnamon, ginger, orange juice, lemon juice, and currants and simmer for 5 minutes. Remove cinnamon stick and chill. Spread over top of terrine and serve.